Broccoli and Mushroom Quiche
Use the liquid ingredients as a base and change up the solids for a new twist on this classic dish. Be careful not to swap out milk for cream... you'll have a hard time getting the quiche to thicken enough. For the broccoli -- the fastest tip is to use a box of chopped, frozen broccoli florets that you can microwave
- 1 9- inch pie crust recipe of your choice or use a store bought one
- 1 cup chopped and cooked broccoli
- 1/2 sliced mushrooms about 3 sliced mushrooms for top garnish
- 1/3 cup chopped onion
- 1 teaspoon butter
- 4 eggs
- 2 cups heavy whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Swiss cheese
Heat oven to 425
Prepare your crust in 9-in pie pan. Set aside
Saute mushrooms, and onions in butter until tender and just slightly golden. Reserve a few mushrooms to place on top of quiche. Set mushrooms and onions aside.
Cook broccoli until al dente (use your preferred method since it's such a small amount. You can use the microwave with a few tablespoons of water, or steam on the stove top. If using frozen broccoli, heat per directions on package.) Set aside.
In medium-sized mixing bowl whisk together eggs, cream, salt, and pepper.
Mix in cheese.
Stir in broccoli.
Add mushrooms and onions. Stir
Pour mixture into prepared pie pan. Place reserved mushroom slices on top for decorative touch.
Bake 15 minutes
(If crust is browning too quickly, place foil around edges of crust)
Reduce heat to 300, bake 30 more minutes until knife inserted into center of quiche comes out clean.
Let cool for 10 minutes before cutting